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Batch Sparging: Dilution

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wheelhousebrewing:
My last batch came out with a pre-boil gravity far lower than what I expected.  (I do plan to recalibrate my efficiency with next batch).  But it got me wondering how much water dilution effects this outcome.

My current batch sparge process: I add around 5 gallons of water (at 170, though I read I should bump this to 190) to the tun after the first runnings complete.  Stir, sit and sparge until my desired volume is achieved.

Should I be more precise in how much water I add or is the impact not so great?

Thanks!

gymrat:
How much water did you mash with?

a10t2:
You should run the mash tun dry for each runoff. Otherwise you're intentionally leaving sugars behind.

wheelhousebrewing:
I don't recall but the mash water was more than I had planned (Maybe up to 2-2.5qts/lb.  I used a two-step process and used 'boiling' water to get from the protein rest to the sach rest.  But here in Denver, my boil water temp is lower so i had to increase the volume).

I only need one runoff and I do let the first runnings dry out the tun.

Jimmy K:
Yes, because all of the sugars are equally distributed in the sparge water. If you sparge with 5 gallons but only drain off 4, you're leaving 20% of the sparge sugars behind.

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